1 clove garlic, halved
3/4 c. Crisco oil
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
2 c. toasted croutons
Romaine lettuce, about 3 qt. bite-size pieces
1/4 c. Parmesan cheese
3 tbsp. lemon juice
2 tbsp. vinegar
1 egg, slightly beaten
10 to 12 anchovy fillets

Let garlic stand in Crisco oil for several hours. Remove garlic. Combine 1/2 cup Crisco oil, salt, pepper, and Worcestershire sauce. Heat the other 1/4 cup of Crisco oil and stir in the toasted croutons; set aside.

Sprinkle bite-size pieces of lettuce with Parmesan cheese. Combine lemon juice, vinegar, and Crisco oil mixture and pour over greens. Add egg to seasoned greens. Gently turn and toss salad until greens are coated with dressing and no trace of egg remains. Add croutons and toss lightly. Top with anchovy fillets. Serve at once.

NOTE: For a main dish salad, add 1 1/2 cups cooked roast beef strips, 1 cup cherry tomatoes, and 1 medium onion, separated into rings.